GRILLED STRIPLOIN BEEF SALAD WITH HOT AND SOUR DRESSING, ROASTED RICE

Serves
4
Prep (Mins)
10
Cook (Mins)
15
Difficulty
Easy
Ingredients.
  • 4 x 200g Angus Reserve striploin steaks
  • salt and pepper to taste
  • 1 cup uncooked glutinous rice
  • 1 punnet heirloom tomatoes, sliced into halves
  • ½ bunch watercress or watercress shoots
  • 2 kaffir lime leaves, chiffonade
  • ½ cup mint leaves
  • ¼ spring onion, finely sliced
  • ½ cup coriander leaves
  • splash of extra virgin olive oil
  • 4 baby cucumbers
  • roasted rice powder
  • 150ml lime juice
  • 50ml fish sauce
  • 1 tsp chilli powder
Method.
  • Beginning with the roasted rice powder, toast the glutinous rice in an oven at 160°C until golden. Grind into a fine powder.
  • In a bowl add the lime juice, fish sauce and chilli powder, and mix well. It should taste hot, sour and salty.
  • Cook the striploin steaks to medium rare and let them rest. Slice into even pieces. Drizzle the prepared dressing over the steaks.
  • Mix the cucumber, mint, coriander, lime leaves, and tomatoes in a bowl. Dress with olive oil and more dressing. Garnish with salad and roasted rice powder.
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